Copper River King Salmon With Berry-Ginger Salsa

"From Ray's Boathouse in Seattle, Wa. This sounds different and good."
photo by threeovens photo by threeovens
photo by threeovens
photo by WiGal photo by WiGal
photo by twissis photo by twissis
Ready In:




  • Salsa:

  • Using a food processor, puree 1/2 the fresh berries.
  • Add whole berries and pureed berries into a mixing bowl.
  • Add the rest of the ingredients (except Salmon) and mix well.
  • Salmon:

  • Brush fillets lightly with oil.
  • Position on broiling pan, and place 4 to 5 inches from heat.
  • Broil approximately 11 minutes per inch of thickness.
  • Serve with blueberry salsa.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. LifeIsGood
    Excellent! The blueberry salsa is absolutely delicious. I quartered the recipe and didn't add mint (I'm not a huge fan of mint overall). I love the flavor and texture combinations. My husband usually doesn't eat much or any of extra sauces/salsas that accompany the protein, but he went back to put more of the blueberry salsa on his salmon. A first! Tucking this into my best of 2015 file. Thank you!
  2. threeovens
    I really enjoyed the salsa alongside the salmon. I just added a bit more bell pepper for the crunch. I think the only way I eat fruit these days is in a salsa!
  3. WiGal
    Hubby and I went camping in beautiful but remote Porkies of Michigan so made wild caught Coho salmon using this recipe. I made the salsa the day before at home where I have a blender, kept it chilled in RV fridge and enjoyed a glass of white wine before, paired the salmon with recipe#137204 by lauralie41 and for dessert enjoyed s'mores. Fine dining after all day hiking escarpment trail---nothing could be better. I forgot oil (at home) but did season salmon with salt and pepper prior to baking. Timing was correct for salmon but not too sure about salsa's appearance but definitely complements salmon and is healthy. And it certainly goes with my fine tableware. Lol!Thank you lazyme for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.
  4. twissis
    Made for The QUEST 2014 because I had 2 of everything - I had 2 lrg salmon halves and 2 salmon recipes I wanted to make - I had lots of potatoes and 2 potato recipes I wanted to make - And I had my DH plus 2 Canadian houseguests to cook for. It was fate, esp since DH and a fishing buddy caught the salmon and DH picked wild blueberries for the salsa. Since my decision to do all this was spur-of-the-moment, I made 1 change out of necessity and 1 change as a choice. I did not use the bell pepper (did not have it) and I opted to grill the salmon vs oven-bake it. All that said, I used the salsa as more of a light glaze than a true salsa and we felt more than that would detract from the lovely and smoky flavor of the salmon. The Canadians and I favored the combo, but my "always-a-purist" DH was not a fan. This was a fun and tasty adventure to start our visit to the PNW. Thx for posting this recipe. Edited to Add a 5th Star - Turns out my DH "purist" preferred your berry-glazed salmon to the simply grilled version after all, but I didn't get it right.


<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
View Full Profile

Find More Recipes